Pumpkin season is here!!!
There is nothing better than that moment when you’re walking down the street and start to feel that slight chill in the air letting you know fall is right around the corner. Then, the supermarket starts bringing pumpkins, sweet potato and apples in, and just like that, you’re in holiday season 🙂
At my house, we made a rule just a few weeks after getting married; every Saturday is pancake day. We try to be pretty healthy all throughout the week and since we keep breakfasts simple on a daily basis, on Saturday, we love brunch with pancakes, omelettes and coffee.
At the beginning we would make them with flour and eggs.. you know, the normal recipe. It was not long until i noticed that Saturday afternoon was not so cool. We were tired, too full and many times even got belly aches from all those pancakes, fail. So instead of cancelling our rule, we decided to switch it up to have fun but maintain the health routine.
These pancakes totally passed the test. I honestly feel like they are a million times better tasting as well. No need to add butter or syrup, the pumpkin has enough flavour!
Here’s the recipe.
6 pancakes
1 cup sweet potato (cooked and made into puree)
1 egg and 2 egg whites
1/4 cup coconut oil
3/4 cup unsweetened almond milk
1 cup oat flour or almond
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (and/or nutmeg)
1 teaspoon turmeric (optional)
Instructions:
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Prepare sweet potatoes or pumpkin by either baking sweet potatoes, buying already made baby food or by steaming cubed pieces of sweet potatoes in a large pot. Heat until they are soft enough to mash with a fork.
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Remove skin if any is left
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Mash it all up and toss the remaining wet ingredients into the bowl with the sweet potato/pumpkikn. Stir and mix until the mixture is smooth and there are no visible large chunks.
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Mix together the ingredients for the dry ingredient items.
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Add the dry ingredients to the wet ingredients and mix
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Mix is read to make pancakes!
Toppings: (optional)
crushed nuts
vanilla
no sugar whipped cream
honey
PS. Here’s a tip for those of you who want to eat this for breakfast during the week but don’t have enough time to make the whole mix. Instead of making pancake shapes, pour the mix into a waffle maker. When the amount of waffles you want to store is ready, place the cooked waffles on a baking rack in the oven for about 8 minutes at 400F just until they are firm. Then wait for them to completely cool and AFTER they are room temperature, wrap them in plastic wrap and store in the freezer. Monday morning, you can just take them out, warm them up and there you have a healthy homemade waffle.
